Merry Christmas to all you pirates and land lubbers alike! Not sure about your marina, but out here, it’s not feeling too much like Christmas outside. Humid, low-seventies….not at all the Christmas that inspires hot toddies and pecan pie. So, let’s try something different this holiday. Here’s a Hawaiian variation of your traditional southern pecan pie. Substitute pecans with chopped macadamia nuts, and of course, add some rum or holiday brandy.

1 unbaked pastry shell
4 eggs
1 cup brown sugar
2 pinches of salt
6 tablespoons butter, melted
1 cup dark corn syrup
3 tablespoons dark rum
1 1/2 cups chopped macadamia nuts

Simple ingredients shown above. Preheat galley oven to 375 degrees. Chop a jar or two of macadamia nuts to equal 1 1/2 cups.

Add all of the rest of the ingredients together. Stir in the chopped nuts.

Place the pie shell in the pie pan.

Pour the nut mixture into the pie shell and place in the preheat oven. Cook for 1 hour, until firm and browned on top.

I don’t see any reason whatsoever why you can’t have a little taste of that rum while the bottle’s out and the pie is cooking. : ) It is the holiday season, after all!

Once the pie is done, remove from the oven and let cool for a good half hour or so to set. Macadamia nut pie is slightly firmer than your traditional pecan pie. And I think, if you can believe this, a little heavier and richer. Best serve with whipped cream or ice cream if you can find some. And a good cup of coffee to perk you up after this rich sugar buzz.

We Galley Pirates wish you all a very Merry Christmas! Please let us know what’s on your holiday buffet! (Umm…or rather…chart table!) Cheers!